Method for enhancing the product quality and product safety of meat or foodstuffs of animal or vegetable origin

Abstract

The invention relates to a method for enhancing the product quality and product safety of meat or foodstuffs of animal or vegetable origin by means of selective pressure and temperature treatment. According to the invention, fresh or warm meat of any form is packed in portions using a film container which has recoil abilities and therefore any liquid possibly escaping from the packed product distributes itself uniformly over the surface of the product. The packed portions are then placed in a container-like treatment device which has, mounted on the surfaces coming into contact with the product, a plurality of cushions, tubes or similarly elastic structures to which a pressure and temperature control medium may be applied. The cushions, tubes or similarly elastic structures are filled with the pressure and temperature control medium in such a manner that substantially uniform pressure forces act on the packed product and the packed product can be held in a predefined temperature range which is maintained for a predetermined period. On expiry of the predetermined period, the packed product is then rapidly cooled by exchanging the temperature control medium.

The invention claimed is: 
     
       1. A method for enhancing the product quality and product safety of meat or other foodstuffs of animal origin by a selective pressure treatment and, at the same time, temperature treatment according to the following steps:
 packaging fresh or warm meat or other foodstuffs of animal origin in portions using a film container which has restoring forces so that escape of liquid is reduced and liquid possibly still escaping from the film container is distributed over a surface of the film container, to form a packaged product; 
 introducing the packaged product into a container-like treatment apparatus which comprises a plurality of shapeless structures comprising cushions or hoses to which a pressure and temperature control medium is applied, the cushions or hoses each having a wall with a first side that contacts the packaged product and a second side that is opposite the packaged product; 
 filling the shapeless structures with the pressure and temperature control medium on the second side of the wall opposite the packaged product, such that substantially uniform compressive forces act on the packaged product, and the packaged product is kept in a predefined temperature range from approximately 14° C. to 16° C. during a predetermined time window, and 
 upon expiry of the predetermined time window, cooling the packaged product rapidly by exchanging the temperature control medium. 
 
     
     
       2. The method of  claim 1 , wherein the packaging step includes adding oxidation-inhibiting substances to the fresh or warm meat or other foodstuffs of animal origin. 
     
     
       3. The method of  claim 2 , wherein the film container has an antimicrobial coating or surface. 
     
     
       4. The method of  claim 1 , wherein the packaging step includes an addition of CO 2  or a CO 2  gassing to the fresh or warm meat or other foodstuffs of animal origin. 
     
     
       5. The method of  claim 1 , wherein the packaging step comprises packaging warm meat, and the predetermined time window is maintained until muscular rigidity commences. 
     
     
       6. The method of  claim 1 , wherein no water-binding substances are added to the meat or other foodstuffs of animal origin. 
     
     
       7. The method of  claim 1 , wherein for production of meat products or other foodstuffs of animal origin for which a defined shape is desired, a plurality of shaping surfaces are provided on a side of the wall facing the product to be treated, which transfer the packaged product to be treated into a shape determined by the shaping surfaces. 
     
     
       8. The method of  claim 7 , wherein the shaping surfaces are configured to have thermal energy act on the packaged product. 
     
     
       9. The method of  claim 1 , wherein the meat is raw sausage. 
     
     
       10. The method of  claim 9 , further comprising a drying process with an adsorbent. 
     
     
       11. The method of  claim 9  wherein the container-like treatment apparatus is exposed to a vacuum so as to carry out or accelerate the drying process. 
     
     
       12. The method of  claim 9 , wherein in order to avoid drying marks or compression marks, moisture is discharged in a controlled manner by applying pressure in an interval type manner. 
     
     
       13. The method of  claim 9 , wherein in order to limit negative effects of evaporation cold during the drying process a thermal stabilization is carried out by the structures and the temperature control medium. 
     
     
       14. The method of  claim 1 , wherein the meat is whole, halved, quartered, or smaller units of animal bodies, with or without bones, enveloped by a contact protection to protect them against possible contamination. 
     
     
       15. The method of  claim 1 , wherein the shapeless structures are configured to include elastic wrapping for receiving the packaged product and obtaining a desired geometry of the packaged product.